Chicken A La Prosciutto

This chicken main dish is elegant enough for a special occasion yet remarkably low in calories.

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Yields:
4
servings

Prep Time:
0
hours
15
mins

Cook Time:
0
hours
25
mins

Total Time:
0
hours
40
mins

Ingredients

4
boneless, skinless chicken breasts (1 1/4 pounds)

1/4
c.
flour

1
tbsp.
butter

1
tbsp.
extra-virgin olive oil

8
oz.
mushrooms, sliced

3/4
c.
dry white wine

3/4
c.
chicken broth

1/4
tsp.
salt

1/2
tsp.
ground black pepper

4
slices prosciutto ham

4
slices (2 ounces) thinly sliced provolone cheese

2
tbsp.
chopped fresh parsley

Directions

Place the chicken on a work surface. Cover with plastic wrap. Pound to 1/2" thickness. Dust both sides of the chicken lightly with the f lour. Shake off the excess.

In a large nonstick skillet over high heat, warm the butter and oil. In two batches, cook the chicken for about 3 minutes on each side, or until no longer pink and the juices run clear. Remove to a plate. Set aside.

Set the same skillet over medium-high heat. Add the mushrooms and toss. Cover and cook, stirring occasionally, for about 4 minutes, or until the mushrooms give off liquid. Uncover and cook for 2 minutes longer, or until the liquid evaporates. Add the wine. Cook for about 3 minutes, or until the liquid evaporates. Add the broth, salt, and pepper. Bring to a simmer. Return the reserved chicken to the pan. Reduce the heat to medium-low. Top with the prosciutto and cheese. Cover and cook for about 2 minutes, mor until the cheese is melted.

Place the chicken on a platter. Top with the mushrooms and sauce. Sprinkle with the parsley.

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